Black Bean and Corn Quesadillas

This is a recipe I’ve made for years and years, because it’s so easy and I always have the ingredients on hand. I can whip this up for lunch or dinner without any thawing, can you believe it? Most of the ingredients come straight from the pantry, like the beans and corn. However, corn can come from the freezer too, it’s actually healthier. Most of us have shredded cheese and some produce lying around.

This is a “use what you’ve got” recipe. It’s very hearty with the black beans and it doesn’t require meat, but feel free to throw in some thawed cooked taco meat or cooked shredded chicken if you desire. But, please do try this without it and see if you miss the meat. Also, you can use whatever size tortillas you have on hand. I use the taco size, because that’s what we have. Enjoy this easy recipe on a night when you thought you had something planned and have no dinner ideas or forgot to thaw something out. There’s no exact measurements, because it depends on the size of tortilla you’re using. You could say a few tablespoons if you want a measurement. Be sure to use your leftover black beans and corn for a salsa or taco salad or place them in a small freezer bag and save for the next time you make this recipe!

Tuck this away in a safe place…

Black Bean and Corn Quesadillas

  • 1 can black beans, rinsed (you can also substitute refried beans) or 2 cups frozen thawed black beans
  • 1 can corn, rinsed or frozen corn
  • Shredded cheese, Mexican variety, Colby Jack, whatever you have on hand
  • sliced green onions
  • sliced black olives
  • chopped tomatoes (fresh or canned, drained) or pico de gallo
  • Serve with sour cream, guacamole or salsa or all


Brush tortilla with butter or olive oil or spray.  Spread black beans, corn and cheese on one side of tortilla. The cheese helps the beans and corn stick together so be generous. Sprinkle with desired “add ins”. Don’t add too many tomatoes because the extra moisture makes the tortilla soggy.  Fold over and grill both sides until crispy. I use our Panini sandwich grill because it gets hot quickly and grills on both sides at the same time. A large skillet or griddle will work just fine. If you like a drier product leave out the tomatoes or salsa and simply serve it on top when they are done.  Cut with a pizza wheel and enjoy hot with sour cream, guacamole or avocado and salsa.

What’s your favorite kind of quesadilla?

One thought on “Black Bean and Corn Quesadillas

Leave a Reply